For the salmon en croûte

500g pack of ready made puff pastry

Plain flour (for dusting the work surface on the rolling pin)

4 salmon fillets (approx 125g each)

Butter

1 tablespoons of finely chopped dill

400g leeks

5-6 tablespoons of cream cheese (optional)

1 Egg

Seasoning

For the Dijon and dill dressing (optional)

1 tablespoon of runny honey

1 tablespoon of Dijon mustard

3 tablespoons of cider vinegar

6 tablespoons of olive or rapeseed oil

1 tablespoon of finely chopped dill

Seasoning

To make the salmon en croûte

1. Take the pastry out of the fridge.
2. Heat the oven to 200°C.
3. Top and tail the leek(s). Slice the leek(s) lengthways and then each half lengthways again, and then into slices.
4. Melt a knob of butter in a saucepan, over a low to medium heat, being careful not to burn the butter.
5. Sauté the leeks in the butter until soft.  Season with pepper and dill and then stir well to combine. Set aside to cool.
6. Debone and skin the salmon fillets.
7. Line a baking tray with baking paper.
8. Dust a worksurface with plain flour and then cut the pastry into quarters, before rolling one quarter to approx 22 x 17 cm.
9. Lay a salmon fillet to one side of the pastry oblong (see image).
10. If there is liquid in the leeks, then drain in a sieve to remove the excess liquid.
11. Stir the cream cheese into the leeks, then mix well to combine.
12. Spoon some of the mixture on top of the salmon fillet (as per image).
13. Beat the egg, then brush it along the edges of the pastry.
14. Fold the long side of the pastry over the salmon and leek and press the edge down.
15. Cut any excess off the ends of the pastry and then press the edges down.
16. Use a fork to crimp the edges of the pastry then egg wash the parcel.
17. Place on the baking tray and repeat with the other salmon fillets.
18. Place in the hot oven for 25 minutes, until golden brown.

To make the dressing:

1. Place all the dressing ingredients into a jug and mix well to combine.